KITCHEN COPY: HEAVENLY HEIRLOOMS

Some heirloom tomato varieties hardly resemble tomatoes at all. That’s what one might think, anyway. The truth is that only in the last hundred years did tomatoes become so uniformly round, and red, and (Let’s admit it!) often flavorless. That’s all changed, of course. Americans have rediscovered (thanks to hard-working small farmers) how to embrace seasonality, and a desire to experience the…

Peach Smarts and a Cobbler, Too

Wolff’s Apple House sells some of its selection of peaches from Weaver’s Orchard in Morgantown, Berks County. And its owner, Ed Weaver, has plenty of peach smarts regularly on the mind from growing them each year. He raises 15 acres of peach trees, primarily freestone varieties. Weaver notes that one unique attribute of peaches is…

Southwest Corn Fritters with Chipotle Honey Makes it Easy to Love Corn

As the dairy manager of Wholesome Dairy Farms in Yellow House, Berks County, Rebecca Seidel handles most of the food production at the raw milk operation, and having grown up on a farm, knows how to appreciate sweet corn in summery sweeps of gratitude. “Corn goes with everything,” Seidel admits with enthusiasm. She discourages overpowering…

Berry-Topped Pavlova

Phoebe Canakis’ Berry Topped-Pavlova is a perfectly red, white and blue dessert to suit July 4th celebrations. Canakis lives in Lancaster County and is the food-mind behind inspiring seasonally chic, seductively wholesome, garden-to-plate eats through her blogs, magazine, catering and pure food pantry efforts. Her recently released online-based Phoebe’s Pure Food Magazine is what she…

Hot Summer, Frozen Fruit

In one attempt to remove refined sugar from my family’s diet, I decided to make my own frozen desserts instead of purchasing pre-made ice pops. Many frozen ice pops in the supermarket include corn syrup and high-fructose corn syrup in the ingredients. And while there is much to be said for the nostalgia that goes…